Grilled NY Style Sausages with Balsamic Onion Sauce and Grilled Tomatoes

• 1/2 cup balsamic vinegar
• 2 tablespoons canola oil
• 2 large Spanish onions, halved and thinly sliced
• Kosher salt and freshly ground black pepper
• 1 teaspoon ancho chile powder
• 1/2 teaspoon ground cinnamon
• 1/4 cup ketchup
• 1 teaspoon hot sauce
• 1 pint cherry tomatoes, cored
• 1 tablespoon canola oil
• Kosher salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh basil
• 4 hot Italian sausage links
• 4 sweet Italian sausage links
• 1 loaf seeded semolina bread, cut into thick slices

1. For the onions: Put the vinegar, oil, onions and some salt and pepper in a medium skillet over medium heat.
2. Cook, stirring frequently, until the onions are very soft and soupy, about 15 minutes.
3. Stir in the chile powder and cinnamon and cook for 1 minute.
4. Add the ketchup, 1/2 cup water, the hot sauce, 1/2 teaspoon salt and 1/4 teaspoon black pepper, and bring to a simmer.
5. Simmer, stirring occasionally, until thickened, about 10 minutes.
6. Transfer to a bowl and cool to room temperature before serving.
7. For the tomatoes: Heat the grill for high direct and indirect heat.
8. Put the tomatoes in a bowl and toss with the canola oil and some salt and pepper.
9. Transfer to a grill basket and grill over direct heat, tossing occasionally, until slightly charred all over and softened, about 5 minutes.
10. Transfer to a bowl, drizzle with the olive oil, and crush lightly with a fork.
11. Toss with the basil, then set aside.
12. For the sausage: Put the sausages over the direct heat and cook until slightly charred on all sides, about 2 minutes per side.
13. Move to the indirect heat, cover, and cook until just cooked through, about 10 minutes.
14. Transfer the sausage to a cutting board.
15. Grill the bread over direct heat until lightly charred, about 15 seconds, then transfer to a platter.
16. Slice the sausages about 1-inch thick.
17. Top each slice of bread with some of the grilled tomatoes, a few slices of sausage and a dollop of the onion sauce.
18. Serve immediately.

balsamic vinegar, canola oil, spanish onions, kosher salt, chile powder, ground cinnamon, ketchup, hot sauce, cherry tomatoes, canola oil, kosher salt, extravirgin olive oil, fresh basil, sweet italian sausage, bread

Taken from www.foodnetwork.com/recipes/bobby-flay/grilled-ny-style-sausages-with-balsamic-onion-sauce-and-grilled-tomatoes.html (may not work)